Creamy Mushroom Risotto

Creamy Mushroom Risotto

This comforting mushroom risotto is one of those dishes that feels special but is simple enough for a weeknight. The secret? Warm stock, patience, and constant stirring. That’s what gives risotto its signature creamy texture without any cream. The earthy mix of baby bella and shiitake mushrooms adds incredible depth and flavor, making this a perfect dinner to serve on its own or alongside a roasted protein.

Ingredients

For the mushrooms:

• 2 tbsp olive oil

• 3 cloves garlic, minced

• 1 lb baby bella mushrooms, sliced

• ½ lb shiitake mushrooms, sliced

• Salt and black pepper, to taste

For the risotto:

• 1 tbsp olive oil

• 2 tbsp butter

• ½ white onion, finely diced

• 3 garlic cloves, minced

• ¼ cup dry white wine

• 1 cup arborio rice

• 4 cups warm stock (chicken or vegetable)

• ¼ cup grated Parmesan cheese

• 2 tbsp chopped fresh parsley, for garnish

Method

1. Warm the stock:
   In a small saucepan, bring your stock to a gentle simmer over low heat. Warm stock is essential for risotto - cold stock can stop the cooking process and prevent that silky texture you’re after.

2. Cook the mushrooms:
   Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for 30 seconds, just until fragrant. Add the mushrooms, season with salt and pepper, and sauté until golden and fully cooked, about 6–8 minutes. Remove the mushrooms from the pan and set aside.

3. Start the risotto:
   In the same skillet, add the olive oil, butter, onion, and garlic. Sauté over medium heat until the onion is translucent and softened, about 2–3 minutes.

4. Toast the rice:
   Add the arborio rice and stir to coat every grain with the butter and oil. Let it toast for about 1 minute - this helps the rice develop flavor and a slightly nutty aroma.

5. Deglaze with wine:
   Pour in the white wine and stir until fully absorbed by the rice.

6. Add the stock gradually:
   Turn the heat to medium-low and begin adding the warm stock one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle. This slow process releases the starches in the rice, giving risotto its creamy consistency.

7. Finish the dish:
   Once all the stock has been added and the rice is tender but still slightly al dente, stir in the cooked mushrooms (and any juices they released). Turn off the heat and fold in the Parmesan cheese. Taste and adjust seasoning as needed.

8. Serve:
   Spoon into bowls and top with fresh parsley and extra Parmesan. Serve immediately and enjoy that creamy, rich texture while it’s hot.

Hannah’s Tip: If you want to make this extra luxurious, finish your risotto with a drizzle of truffle oil or a dollop of mascarpone cheese before serving.